Roasted Leg of Lamb

This succulent, affordable entree of Roasted Leg of Lamb will make your special gathering memorable. If you can't find a 5-pound leg of lamb (they're often larger), look for a half leg. Ones from the shank end have better flavor and texture.

This succulent, affordable entree of Roasted Leg of Lamb will make your special gathering memorable. If you can't find a 5-pound leg of lamb (they're often larger), look for a half leg. Ones from the shank end have better flavor and texture.

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Ingredients

1 boned leg of lamb, about 5 lb., rolled and tied

2 cloves garlic, thinly sliced lengthwise

3 sprigs fresh rosemary

1/4 cup olive oil

2 tablespoons lemon juice

Salt and pepper

1 cup low-sodium chicken broth

Nutritional Information

Calories 367

Fat 18g

Satfat 6g

Protein 47g

Carbohydrate 1g

Fiber 0.0g

Cholesterol 143mg

Sodium 305mg

Calories 367

Fat 18g

Satfat 6g

Protein 47g

Carbohydrate 1g

Fiber 0.0g

Cholesterol 143mg

Sodium 305mg

How to Make It

Step 1

Bring lamb to room temperature. Preheat oven to 450°F. Using the point of a sharp knife, make 1-inch deep incisions over surface of lamb. Fill each incision with a piece of sliced garlic and a few rosemary leaves, pushing them completely into the meat. Rub lamb all over with olive oil and lemon juice. Season generously with salt and pepper.

Step 2

Place lamb on a rack set inside a large roasting pan. Roast lamb, uncovered, for 15 minutes. Reduce oven temperature to 350°F. Continue roasting lamb until a meat thermometer inserted into center reaches 135°F for medium, about 18 minutes per pound (about 90 minutes for a 5-lb. roast).

Step 3

Transfer lamb to a carving board and cover loosely with foil; let rest for 15 to 20 minutes. Skim excess fat from roasting pan and place pan over 2 burners on stovetop. Pour in broth and bring to a boil over medium-high heat, scraping up any browned bits on bottom of pan. Cook until liquid has reduced and slightly thickened, about 5 minutes. Taste; season with salt and pepper, if desired. Thinly slice lamb and serve with pan juices.

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